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Broccoli Cheese Rice Casserole

Creamy Broccoli Cheese Rice Casserole

A comforting and cheesy broccoli rice casserole, perfect for a weeknight dinner or potluck. Easy to make and always a crowd-pleaser!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 cup Long-grain rice uncooked
  • 2 cups Chicken broth
  • 10 ounces Frozen chopped broccoli thawed and drained
  • 10.75 ounces Condensed cream of mushroom soup can
  • 1/2 cup Milk
  • 1 cup Shredded cheddar cheese
  • 1/2 cup Shredded Monterey Jack cheese
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Measuring Cups and Spoons

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
  3. Add rice to the skillet and cook for 1 minute, stirring constantly, until lightly toasted.
  4. Stir in chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
  5. Stir in the thawed broccoli, cream of mushroom soup, milk, cheddar cheese, Monterey Jack cheese, salt, and pepper. Mix well to combine.
  6. Pour the mixture into the prepared baking dish.
  7. Bake for 20-25 minutes, or until bubbly and heated through, and the cheese is melted and lightly browned.
  8. Let stand for 5-10 minutes before serving.

Notes

For a richer flavor, use homemade chicken broth. You can also add other vegetables like peas or carrots. To make it spicier, add a pinch of red pepper flakes.